Idaho® Potato Galette with Roasted Pepper & Cheese


  • 5 Idaho potatoes, peeled
  • 3 cloves garlic, minced
  • 2 teaspoons herbes de Provence, or thyme
  • 2 red bell peppers, roasted, peeled and julienned
  • 3 cups Gruyere cheese, grated
  • 1 cup chevre, crumbled
  • 1 egg, beaten
  • 2 1/2 cups milk


  1. Slice potatoes thinly into 1/4" rounds on a mandolin. Place potato rounds in a bowl and toss with minced garlic, salt and pepper.
  2. Generously butter a 12" round cast iron skillet or glass dish, starting on one side, place the rounds one by one, overlapping each other in a circular manner working gradually towards the center, until one complete layer of potatoes has been formed.
  3. In layers, sprinkle 1/3 of the dried herbs, 1/3 of the pepper strips and 1/3 of the cheeses over the potatoes. Place the second layer of potatoes on top. Repeat with layer of 1/3 dried herbs, 1/3 pepper strips and 1/3 cheese. Place the third and final layer of potatoes on top.
  4. In a bowl, lightly beat the egg. In a small pan, bring the milk to scalding. Pour the milk into the egg, whisking. Pour this mixture over the potatoes. The mixture should just cover the potatoes.
  5. In layers, place the remaining pepper strips and cheese on top. Sprinkle with the remaining dried herbs.
  6. Bake at 400°F for 45 minutes to 1 hour, or until top is browned and bubbly. Cool slightly (10 minutes and cut into pie shaped wedges to serve.
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Yield: 8-10

Maria Michelle Mutrux
El Molino Central
Sonoma, CA

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